1/2 cup of urad dal soaked in water for at least 4 hours to 8 hours
1 1/2 cup of idli rawa or cream of rice
1/2 teaspoon of salt
Enough water to make batter
Grind the idli rawa for about a minute and pour it into a bowl. Next grind the urad dal with enough water to make a smooth batter. Mix the urad dal and rawa to make a smooth batter. Keep it in the oven with the light on for at least 6 hours or until the batter has fermented and risen. Grease the idli plates with oil. Fill each idli hole with batter. Prepare the steamer add enough water, insert the idli stand into the steamer close the lid and cook for at least 30 minutes. Starting with medium high and reducing it to medium to low. Idli is done when a knife inserted into the idli comes out clean.
Serve with sambar and chutney.
Serves 5
PS. If the batter does not ferment add some yeast.
This is a very filling snack. Mostly eaten as breakfast in Southern India. Even though it is easy to make the batter has to be just right to make it soft. Spiced sambar and chutney go well with mild idli.
